Episode 401 - Sterling Lamarsh's Five Spice and Roasted Eggplant Pork Sausage Roll

Tomato & Currant Ginger Chutney Ingredients:

•   5 roma tomatoes
•   ½ cup dried currants
•   2 yellow onions, fine slice
•   ½ cup roasted garlic/confit
•   4 garlic cloves, grated
•   2 bay leaves
•   1 tbsp five spice
•   2 star anise
•   1 tbsp ginger, microplane
•   1/3 cup apple cider vinegar
•   ¼ cup brown sugar

Five Spice and Roasted Eggplant Sausage Roll Ingredients:

•   1 eggplant
•   1 lb ground pork
•   1 tbsp black bean paste/sauce
•   1 tbsp five spice
•   1 tbsp ginger, grated
•   3 green onions, finely sliced
•   1 tsp MSG
•   1 tsp white pepper
•   Part B: 3-4 puﬀ pastry sheets
•   Part C: ½ cup white and black sesame seeds

Egg Wash: 2 whole eggs beaten with a splash of full-fat milk

Directions:

1.   Turn oven to 450 degrees Fahrenheit and roast eggplant for 25-30 minutes or until the ﬂesh begins to char. Remove from the oven and allow to cool.
2.   Remove the ﬂesh of the eggplant and roughly chop. Add all remaining ingredients from Part A into a mixing bowl. Mix well. Cook oﬀ a small piece of the mixture, taste and adjust seasonings as needed.
3.   Turn oven to 350 degrees Fahrenheit.
4.   Portion oﬀ the filling to roughly 150g per sausage roll. Depending on the end result though, this can be modified to create smaller sausage rolls or larger ones.
5.   Place the meat into the center of the puﬀ pastry and shape into a log shape that runs the length of the pastry. Roll in half and before closing, seal the edge with egg wash. Close the pastry and place seam side down. Brush with egg wash and cover the pastry in sesame seeds. Chill all sausage rolls for about 15-20 minutes before baking.
6.   Bake for 30 minutes and then raise the temperature to 400 degrees Fahrenheit for 10-15 minutes, or until the pastry has browned. Remove from the heat and allow to cool slightly.
7.   While the pastry is baking in the oven, you can start making the chutney. Place the sliced onion in a pot and slowly caramelize over medium-low heat, stirring every few minutes to avoid burning. Cook until dark brown and jammy.
8.   Start by setting up a pot of boiling water, enough to submerge the tomatoes. In a bowl, fill with water and ice.
9.   Score the bottoms of the tomatoes, creating an X, place into the boiling water for 2-3 minutes, allowing the skins to loosen (you are not cooking the tomatoes, only simmer, skins should peel back easily). Place into the ice bath and allow to cool before peeling. Once peeled, quarter them and remove the seeds. Rough chop the tomatoes.
10.   Combine all ingredients in a saucepan and stew down until a jam consistency has been achieved. Depending on the desired consistency, this mixture can be mashed with a fork (or potato masher) or pulsed in a food processor.

Plating:

1.   Cut your sausage rolls into halves and then cut the rolls into sushi-style sizes.
2.   Then place on a plate, ﬂat side down.
3.   Scoop some chutney and drizzle on top of the rolls.
4.   Garnish with some microgreens